Bill’s Chicken Curry with Lemongrass and Ginger

This is a quick and easy family friendly curry.  Its easy on the heat but still full of flavour and as Bill points out it has elements of Indian, Malaysian and Vietnamese cuisines – quite a fusion.  He suggests serving it with rice noodles or bagel but we mostly serve it with rice.  You will find various versions of this curry on the internet but I have adapted the recipe from Bill’s Basics by Bill Granger.

Ingredients

• 8 skinless chicken thigh fillets cut into 4 or 6 depending on their size
• 2 (20ml) tbsp curry powder
• 1 (20ml) tbsp coconut oil
• 1 red onion cut in half and sliced
• 1 red chilli, finely chopped – seeds removed if you like
• 1 lemongrass stalk, crushed and split
• 5cm piece of fresh ginger, peeled and sliced
• 2 (20ml) tbsp fish sauce
• 1 (20ml) tbsp caster sugar
• 250gm pototoes, peeled and cut into chunks
• 250gm sweet potatoes, peeled and cut into chunks
• 400ml chicken stock
• 250ml coconut milk
• coriander leaves (optional)

Directions

Put the chicken and curry powder in a bowl and toss to coat well.  Season with salt.

Heat the oil in a large heavy-based pan over medium heat.  Add the red onion and chilli and fry for 2 minutes.  Add the chicken and cook until sealed and browned all over.

Add the lemongrass, ginger, fish sauce, sugar, potatoes and stock to the pan.  Bring to the boil, cover and reduce the heat to medium-low.  Simmer for 15-20 minutes.

Stir in the coconut milk,  then simmer for another 5 minutes uncovered.  Scatter with coriander leaves if using and serve.

I hope you enjoy this recipe as much as we do. x